Tasty Tuesday~Italian Baked Chicken and Pasta Casserole

Italian Baked Chicken and Pasta Casserole

Ingredients:

2 cups whole wheat or gluten free penne pasta
2 tablespoons olive oil
1 cup cubed chicken breast (i-inch cubes)
1 small onion, finely chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes with juice
1.5 cups shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup bread crumbs
1/3 cup grated parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees. Cook your pasta al dente, or about 5-10 minutes. Drain and pour into a mixing bowl.

Add olive oil to a saute pan and add the chicken. Cook for 3-5 minutes, then add your onions and garlic and cook until chicken is cooled through, or about 5 more minutes.

Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish.

In a small bowl mix together the bread crumbs and the parmesan cheese. Sprinkle over the top of the pasta mixture. Bake until the top is golden brown, about 30 minutes. Enjoy.